BULGE-FREE BLUE­BER­RY MUFFINS

STEPS: WHISK, MIX, TOP, BAKE! / Makes 12 muffins

These grain-free muffins don’t bear any resem­blance to the sug­ar- and gluten-filled mon­ster-sized ver­sions of my youth. They are light, fluffy, and mas­sive­ly fla­vor­ful, with a heav­en­ly cin­na­mon top­ping. Even my hus­band, Seth (who wish­es we had gluten at home), devours them! Keep a batch in the freez­er — lifesaver.

Tools: 12-cup muf­fin pan, paper lin­ers (if using)

Ingre­di­ents:

DRY INGRE­DI­ENTS

· 2 cups almond flour

· 2 table­spoons hemp seeds

· 1 tea­spoon bak­ing soda

· 1/2 tea­spoon ground cinnamon

· 1/4 tea­spoon salt

WET INGRE­DI­ENTS

· 1/4 cup olive oil

· 1/4 cup maple syrup

· 1/4 cup dark brown sugar

· 3 large eggs

· 2 tea­spoons vanil­la extract

· 11/2 cups fresh blueberries

CIN­NA­MON TOPPING

· 1/3 cup almond flour

· 1/4 cup dark brown sugar

· 1 tea­spoon ground cinnamon

· 2 table­spoons coconut oil

Direc­tions:

1. Pre­heat the oven to 350°F. Light­ly grease the muf­fin cups with coconut oil. Or use paper lin­ers if possible.

2. In a large mix­ing bowl, whisk togeth­er the dry ingredients.

3. Add the oil, syrup, brown sug­ar, eggs, and vanil­la to the dry ingre­di­ents, and mix well. Fold in the blueberries.

4. Make the cin­na­mon top­ping: Mix the almond flour, brown sug­ar, cin­na­mon, and oil in a small bowl.

5. Pour the bat­ter into the pre­pared muf­fin cups, divid­ing even­ly and fill­ing each about 3/4 full. The muffins will rise, so it’s impor­tant to leave room at the top or they love to over­flow! Sprin­kle the muffins with the topping.

6. Bake for 18 to 20 min­utes, or until they’re set and light­ly gold­en. Check them every 5 min­utes toward the end (through the oven win­dow) to ensure that they don’t burn.

7. Remove the muffins from the oven and allow them to cool for about 10 min­utes, or until they are ready to han­dle and serve. Or cool com­plete­ly and freeze them in air­tight con­tain­ers or Ziploc freez­er bags; they will keep for a few months.